Simply Ming

- Season 10

(2023)

This week on Simply Ming - the legendary French chef Daniel Boulud is joining us. Today we'll do a couple of different versions of Chicken - Chef Daniel will be creating a Roasted Chicken with Tarragon Vinegar and Cherry Tomatoes and Ming does his favorite Chinese Five Spice Split Chicken with Charred Chile-Tomato Salsa and Steamed Buns.

This week on Simply Ming, legendary and James Beard award-winning Italian chef Lidia Bastianich is here, showing us the best of her Italian style with a wonderful Calamari alla Grigiia. Ming counters that with a Blue Ginger Crispy Calamari with a Thai-Lime Dipping Sauce.

This week on Simply Ming, the legendary television host, artist and master chef Jacques Pepin joins Ming as they cook up chicken livers two ways. Jacques is making Chicken Livers with Mushroom Sauce, Olive Oil Small Potatoes, along with an incredible Chocolate Souffle. Ming tries to match that with a Hot Chicken Liver Mousse with Bacon-Thyme Sauce.

This week on Simply Ming, Top Chef alum and Tiger Mama, chef Tiffani Faison joins us. She's the chef and owner of two restaurants in Boston, Tiger Mama and Sweet Cheeks. Today it's all about ground meat - Tiffany is making a Vietnamese dish called Pad Gra Pow - and Ming is making a Meatloaf Burger with Sambal-Bell Peppery Chutney.

This week on Simply Ming, we are cooking with curry with one of the best Indian chefs in the country, Madhur Jaffrey. She is also a James-beard award-winning author, actress, and restaurateur. She'll show how to make Potatoes in a Marwari Style with Griddle Bread and Ming will make a Japanese Chicken Curry with Caramelized Onions and Cauliflower.

This week on Simply Ming, Mexico master-chef and Emmy-nominated host Rick Bayless joins us - Today Rick's going to make a Green Chili Adobo Taco Duo with Shrimp, Caramelized Onion and Roasted Chayote. He will then help Ming cook up a family-favorite, Surf-n-Turf Moo Shoo Wrap.

This week on Simply Ming, it's Dark and Stormy time with James Beard award-winning pastry chef, Johnny Iuzzini. He'll show us his best today when he creates an amazing Frozen Dark and Stormy Souffle while Ming makes Dark and Stormy Doughnuts.

This week on Simply Ming, New York executive chef Shaun Hergatt from the restaurant Juni joins us. Today it's duck two ways. He'll be creating an Acacia-Glazed Duck with Plum Puree and Shaved Fennel Salad while Mings tries to match him with Thai Coconut Braised Duck Legs, Sweet Potato and Leeks, and Sambal-Plum Chutney.

This week on Simply Ming the award-winning chef, health advocate and New York Times best-selling cookbook author Rocco DiSpirito joins us. Rocco makes a Vanilla Almond Shake, a great Spinach Pasta, and then topping it all off an Almond Cake - and Ming cooks up a Wok-Stirred Brown Rice Noodles with Shiitakes, and a Spicy Almond Pesto.

This week on Simply Ming, we are joined by Maine's master of fresh, local and sustainable food - chef Sam Hayward. Both chefs are going to be cooking shellfish, with Sam combining local Maine mussels with cider and leeks, while Ming makes Wok-Stirred Thai King Crab Legs with Green Papaya and Crispy Rice.

Ming and Norwegian chef, Gunnar Hvarnes go scavenging for some sea asparagus and sea salad. Then the two chefs cook some fresh cod in two ways.

Ming and award winning chef, Geir Skeie visit a salmon farm in Norway, then each chef cooks their own fresh salmon dish; Geie pan sears the salmon in a traditional Norwegian dish, gravlax, and Ming makes a salmon paillard cru on cauliflower.

In Norway, Ming tries some traditional Norwegian herring cooked by award-winning Chef Orjan Johannessen's dad. The two enjoy some special Lime Cilantro Gin and Tonics, then serve fjord trout two different ways.

Ming visits the Geitmyra Culinary Center for Children in Norway with Chef Andreas Viestad and both chefs cook some Norwegian mackerel.

This week on Simply Ming, rising star Cambridge chef Will Gilson joins Ming. Will makes a Duck Breast with Hay-Roasted Carrots and Pistachios, and Ming serves Pressure Cooked Szechwan Duck Legs with Yukon Gold Potato Fried Rice.

This week on Simply Ming, James-beard nominated chef Susan Regis joins us from her new Cambridge, Massachusetts restaurant, Shepard. Today is all about fresh-picked veggies along with our favorite fish. Susan will start out by making a Rye Berry Salad with Wine Cap Mushrooms, along with Leeks, Ramps and Bishops Weed, topped with an Herbed Crème Fraiche. Ming follows it with a Coriander-Crusted Salmon and Quinoa with an Asparagus Sauce and a picante Salsa.

This week on Simply Ming, chefs Andrew Taylor and Mike Wiley head down South to Boston from Portland Maine and their restaurants Hugo's and the Eventide Oyster Company. They will, of course, be cooking with oysters - making an Oyster with Brown Butter Lobster Roll that turns the New England classic on its head. Ming cooks his own oyster dish, with some Beer Battered Oysters and a Shallot and Chinese Vinegar Mignonette Aioli.

In Hawaii, Ming gets a tour of the Ali'i Kula Lavender farm. Then he meets up with Chef Isaac Bancoco, his former sous chef, who cooks up a Lavender Grilled Rice Cake with Hawaiian Ahi Poke and Ming makes a Grilled Spicy Tuna Maki Sushi Roll.

In Hawaii, Ming visits the MA'O Organic Farm where he meets up with Ed Kenney to learn traditional Hawaiian methods of cooking.

In Hawaii, Ming meets up with Chef Lee Ann Wong as the two make egg dishes two different ways.

Ming visits his parents in Honolulu, Hawaii and together they cook traditional Chinese cuisine.

In Hawaii, Ming meets up with chefs Roy Yamaguchi and Alan Wong as the three cook their own dishes each.

This week on Simply Ming, Boston restaurant alum Chef Robert Sisca joins us up from Rhode Island. He's the Executive Chef at the Providence G - a new and very cool venue in downtown Providence with three restaurants. Ming and Robert cook Mediterranean Sea Bass, also known as Branzino or "Loup de Mer" two ways - Robert is making a bread crusted sea bass with broccoli rabe, golden raisins, and a chorizo emulsion. Then Ming makes Loup de Mer Fish Stew with Roasted Garlic-Chorizo Aioli and Grilled Bread.

This week on Simply Ming, Boston restaurant alum Chef Robert Sisca joins us up from Rhode Island. The chefs cook up Mediterranean Sea Bass, also known as Branzino or "Loup de Mer" two ways - Robert is making a bread crusted sea bass with broccoli rabe, golden raisins, and a chorizo emulsion. Then Ming has a Loup de Mer Fish Stew with Roasted Garlic-Chorizo Aioli and Grilled Bread.

This week on Simply Ming, we are joined by Portsmouth, New Hampshire chef Matt Louis from the restaurant Moxy, known for its Spanish-style tapas using seasonal New England ingredients. Today Matt cooks up Goat Meatballs with Garlic Mustard Pesto, Goat's Feta and Sunchoke Chips - while Ming whips up some Fried Scallion Pork Meatballs with our favorite Blue Dragon Vinegar Fries.